High Altitude Funfetti Sugar Cookies

Put some 'fun' in your life with these High Altitude Funfetti Sugar Cookies. They're thick and chewy and packed with tons of colorful sprinkles. Plus, this recipe requires no-chilling, and it's quick and easy (under 30 minutes - 10 minutes of prep and 12 minutes of baking) to make and bake.

These High Altitude Funfetti Sugar Cookies are super buttery, with lots of vanilla flavor and full of sprinkles. The recipe is simple and easy to make! These cookies only require 10 minutes of prep and 12 minutes of baking. They are perfect for sprinkle lovers alike, and are the perfect amount of chewy and delicious. They are super tender, and melt in your mouth.

This Funfetti Sugar Cookies recipe makes a small batch that can easily be doubled for a large family, get togethers, gatherings, and of course, parties. You’ll bake about 13 decent sized cookies from 1 batch. Looking for even more high altitude cookie recipes? Check out my classic chocolate chip, brown butter chocolate chunk, chocolate with bailey's ganache, and s'mores.

Why You'll Love this Recipe

• Made with simple ingredients
• Ready in under 30 minutes
• Super buttery with lots of vanilla flavor
• Chewy and delicious
• Pops of colorful sprinkles in every bite
• A small batch recipe that can easily be doubled or tripled

Ingredients

Ingredients Notes

• Unsalted Butter: I use unsalted butter so we can control the amount of salt. The butter adds richness and results in a delicious buttery cookie. I also recommend setting the butter out an hour or two before using it to make it room temperature.
• Sugar: I use dark brown and granulated sugar to give just the right amount of sweetness and chewiness.
• Egg: A whole egg to bind the cookie dough, add moisture, and add richness. Set out 30 minutes before using to set to room temperature.
• Vanilla Extract: I recommend using a nice vanilla extract. You can also use vanilla bean paste or vanilla bean powder. 
• Baking Powder: gives the cookies a nice rise and slightly cracked top
• Salt: I prefer to use kosher or fine sea salt in my recipes.
• Flour: I always use all-purpose flour. Just make sure to measure the flour correctly.
• Sprinkles: funfetti cookies are all about the sprinkles. And, these cookies are loaded with tons of sprinkles, which makes these cookies super colorful. I recommend using jimmies for this recipe as nonpareil sprinkles' color tends to bleed during the mixing process.

Step-by-Step Instructions

1. Pre-heat oven to 350 degrees Fahrenheit. In a large mixing bowl, mix butter and sugar together on high for 3 minutes until light and fluffy using a stand mixer or hand mixer.
2. Add in egg and vanilla extract and mix on high until fully incorporated and fluffy, approximately 2 minutes. Scrape down the sides of the bowl if necessary.

3. Add in flour, baking powder, and salt into the bowl and mix on low until fully incorporated and dough forms. It's alright if there are a few streaks of flour.
4. Add in sprinkles to the cookie dough and mix by hand with a spatula.

5. Using a 1.33 ounces / 2.6 tablespoons cookie scoop and drop cookie dough onto silicone-lined or parchment-lined cookie trays approximately 2-2+ inches apart and bake for 12-13 minutes or until the edges are lightly golden.
6. Let the cookies cool on the tray for at least 5-7 minutes before removing them to a cookie rack to fully cool. Enjoy!

Expert Tips

• Properly Measure Flour: If you just dip your measuring cup into a bag of flour, chances are you have way too much flour due to packing. I keep a small digital scale to accurately measure flour BUT you can also use the spoon and level method too if you don't have a scale. To do this, use a spoon to fluff up the flour within your flour bag or container. Then use a spoon to scoop the flour into the measuring cup and finally use the straight edge of a knife to level the flour across the measuring cup.
• Don't Overmix Your Cookie Batter! If you do, the cookies will be dense, hard, and not as delicious as light and fluffy as you want. You want to mix until flour/dry ingredients are just combined. It's okay if there are a few streaks of flour since you are going to mix again to add in the sprinkles. For the sprinkles, mix until they are just well enough distributed there are clumps of dough with too many or dough without any.
• Use a High Quality Vanilla: Sprinkles have virtually no taste, so it's important to use high quality vanilla extract or even vanilla paste in your cookies for the best flavor.

Recipe FAQs

Storage

Store cookies at room temperature in an air tight container for a few days!

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